This is a not really gnocchi kind of gnocchi. Sometimes you just want something a bit different and easy. Take this un-Italian gnocchi I made. This gnocchi is very much like Hungarian nudli, except not rolled and without the toasted breadcrumb coating. Italian gnocchi is a naked nudli and you can’t get any more naked than that. This version is simple, I don’t mess around with rolling the dough; I just chop chop chop. But it tastes the same. When I gave it to him the man said “What no breadcrumbs?” I liked this naked nudli, gnocchi, potato pasta or whatdoyoucall this thing that it was.
Today is April Fool’s Day. I love to laugh, but I hate practical jokes. There is nothing practical about practical jokes. The humor comes from getting people to trust you and then you punish them for it. I am no fun when it comes to practical jokes. You get no “April Fool's Day!” from me. Take the following video. It slowly builds up with cultural observations and presents them in funny, imaginative ways. This IS funny. Stepping into a slipper filled with catchup is NOT funny. That’s as far as I am willing to mark this crazy day. Have a nice one!
Potatoes or Pasta?
3 large red potatoes
2-1/4 cups flour
1 egg, extra large
1 pinch salt
1/8 cup slightly melted butter
1/4 cup melted butter for serving
freshly grated parmesan [optional]
• Boil the whole potatoes until they are soft
• Let them cool down and mash them.
• Add the egg, flour and the salt and the slightly melted 1/8 cup butter. [butter should not be hot]
• Mix to form dough.
• Place the dough on a well floured cutting board.
• Knead the dough gently until a smooth ball is formed.
• Put a large pot of water to the boil.
• Roll the dough into 3/4-inch diameter dowels and cut the dowels into 1-inch long pieces.
• Drop the pieces into the boiling water and cook until they float to the top.
• Drain the gnocchi and toss with 1/4 cup of melted butter and serve.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- DEVILED SPARERIBS
- CAULIFLOWER RICE
- BLIND BAKING PIE PASTRY
- LEMON MERINGUE PIE
- STIR FRYING WITH BABY BOK CHOY
- SWEET AND SPICY PORK ROAST
- HONEY WAFERS
- POTATO FLATBREAD
- LARDED POTATOES - ZSÍROS KRUMPLI
- PEANUT BUTTER CHOCOLATE CHUNK COOKIE BARS
- BREADED CAULIFLOWER - RÁNTOTT KARFIOL
- SOUR CREAM BLUEBERRY TEA CAKE
- PUFF PASTRY WITH CHOCOLATE
- SEMOLINA SOUP DUMPLINGS WITH FLOUR – GRÍZNOKEDLI L...
- HAZELNUT SHORTBREAD
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